Vegetarian Barley Stuffing

This vegetarian stuffing made with pearled barley, dried cranberries, and chopped pecans is delicious and makes a tasty side dish.

👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan
bowl
mixing bowl
oven
skillet
baking dish

📝 Preparation Steps

Start by adding water and barley to a small saucepan; then bring to a boil over high heat. Cook ⏱️ 20-25 minutes until most of the water has absorbed and the barley is chewy in texture.

water3 cups

Drain the barley in a sieve, run under cold water; then place in a mixing bowl.

water3 cups

Preheat oven to 350 degrees F.

While the barley is cooking, melt the butter in a small nonstick skillet over medium high heat; then add the carrots, celery, onion and sage.

butter1 tablespoon

Saute for ⏱️ 2-3 minutes until the vegetables start to soften; then add the vegetables to the mixing bowl with the cooked barley.

Next, add the dried cranberries, pecans, vegetable broth, beaten egg, salt and pepper to the bowl.

vegetable broth1 cuplarge egg (beaten)1

Mix well; then add to a 2-quart oven safe baking dish. Place the dish in the oven and bake for ⏱️ 25-30 minutes until the liquid has absorbed and the barley is a golden brown.

Nutrition Facts

calories

165 kcal

fat Content

5 g

serving Size

0.5 cup

fiber Content

5 g

sugar Content

6 g

sodium Content

178 mg

protein Content

4 g

trans Fat Content

0.1 g

cholesterol Content

27 mg

carbohydrate Content

28 g

saturated Fat Content

1 g

unsaturated Fat Content

3 g

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